Preparation:

Preheat oven to 325°F. Combine coconut and pumpkin pie spice, set aside. In bowl combine milk, sugar, eggs, egg yolk, extract and salt. Whisk until well blended. Blend in banana. Whisk in coconut mixture. Pour liquid custard into baking bowl or individual custard cups. Place in a pan. Pour enough boiling water into pan so water is halfway up sides of custard cups. Bake custard until it is just set, about 1 hour for bowl or 30 minutes for individual cups. Ten minutes before finishing baking, sprinkle brown sugar over top. When set, remove custard from water and allow to cool. Refrigerate and serve cool.